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Parmesan Chees with Traditional Balsamic Vinegard |
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Select a piece of Parmesan cheese that has been matured for at least a year. Using a special Parmesan cheese knife, cut the desired amount of small lumps of cheese and arrange them evenly on a shallow dish. Pour a few drops of Manicardi's Traditional Balsamic Vinegar over each piece. Stick some of the cheese pieces with a toothpick and serve as an hors d'oeuvres. |
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Stewed Beef all'Amarone |
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800 gr. beef shank, 150 gr. celery, 150 gr.carrot,
250 gr. onion, 1 bay leaf, 30 gr. chopped lard,
30 gr. butter, corn fluor, slat,
pepper corns,
1 bottle of Amarone, beff extract,
polenta.
Put the beef in a casserole and pour the Amarone over it. Add the diced vegetables, the bay leaf and some crushed peppercorns. Leave the meat to marinate for 24 hours, touring it from time to time. Just before cooking, take the beef from the marinade, remove the excess liquid and dry it well. Tie it up in preparation for cooking. Grease the inside of a casseruole with larde and butter. Heat the casseruole. When the oil and the butter are very hot add the meat and the brown, taking care to salt and baste the meat with the marinade. Cover the casseruole tightly with its lid and cook slowly, adjusting the flavour of the souce with the beef extract. Leave the meat to stew over a low heat. If the meat seems too dry, add hot beef stock. When cooked, take the meet from the casseruole and force the cooked vegetables and souce through a sieve; then put them back into the casseruole and reduce the souce. If the souce is too runny, thicken it by adding a little corn flour, which has been mixed with a small amount of Amarone. Serve the Stewed Beef all' Amarone sauce with freshly coocked polenta.
Suggested wine: Amarone della Valpolicella D.O.C. |
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Duck Breast with Cabernet |
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2 duck breast, 40 dl of Cabernet,
1 large onion,
1/2 stalk of wite celery, 1 carrot, 6 juniper barries,
2 bay leaves, Extra virgin olive oli,
yellow polenta, salt, perrer.
In a non-stick pan, fry the finely chopped onion in alittle oil Then add the duck breasts from which you have previously removed the skin, the breast bone and the fat. Season the duck breats from with salt and fresh ground pepper, and brown them over a medium heat. Then add 20 dl of wine and continue to cook over heat for ten minutes . Then remove the breasts from the pan and set aside. To the remaining cooking sause and add the chopped carrot and celery along with the seasoning and the wine. Cover the pan and cook over a low heat for around alf an hour. Then remove the bay leaves and the juniper berries and whirl the reset of the sause n a blender. If the sause needs to be thickened, add a spoonful of corn flour which has been moistened wit a few drops of wine. Put the breasts bak in the pan with the sause and cook them for onother fifteen minutes, allowing a litte of the cooking liquid to evaporade. Now take the breasts, slice them and arrange them on four preheated plates, on which you have poured a little sauce. Cover with the duck slices with more sauce. Accompany the dish with hot, soft polenta.
Suggested wine: Cabernet Az. Agr. Giuliari |
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Amarone Risotto in a Monte Veronese Cheese Basket |
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320 g Vialone nano Rice ,
1/2 bottle of Amarone, 1 litre of beff stok,
40 g butter,
160 g Monte veronese Vecchio cheese,
50 g Olive extra virgin olive oli
30 g beef marrow.
Finely chop the onion and Sautè it along with the crumbled bone marrow i n 20 gr. of butter. Cook for around five minutes over a very low heat. Add the rice, which you have toasted in hot oil for a few minutes over a medium heat. Then add half the Amarone, which has been heated slighty. Continue to cook the rice, adding a loadle of meat stok from the rice, adding a ladle of meat stok from time to time, as the needed. You must stir continuously with a woonden spoon throughout the process of cooking the rice. When the rice is almost done, add the remaining Amarone - which has been preheated - and, if nddded, another loadle of beef stok. when the rice has absorbed all the cooking liquid, add butter and 60 gr. grated cheese. Allow the rice to rest for a few minutes and then serve it in individual chess baskets. These baskets are prepared in the following manner: grate some cheese into a preheated pan and let it melt slighty. Smooth the chesse with a wooden spatula. Remove the cheese from the pan and quickly shape it into a basket with your hands. |
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